Borscht from soaked beets
4 servings
30 minutes
Borscht made from soaked beets is a traditional Russian dish rich in flavors and aromas. The process of soaking beets in vinegar gives the soup a special tanginess, while the stewed vegetables make it rich and deep. Historically, this borscht was prepared in villages where fermented beets helped preserve food during long winter months. Meat broth adds heartiness to the dish, and serving it with sour cream and herbs makes it incredibly harmonious. This borscht is not just food but a cozy immersion into Russian traditions, perfect for warming up on cold days. It suits both everyday dinners and festive feasts, becoming a symbol of hospitality and home comfort.
1
Cook meat broth.
- Meat: 150 g
2
Shred the cleaned beetroot into noodle-like strips, pour in 1-2 liters of cold water, add vinegar, and let it steep for 2 hours (changing the water twice during this time).
- Beet: 100 g
- Vinegar: 1 tablespoon
3
Chop the cleaned onion, parsley, and celery, sauté in oil with tomato, add soaked beetroot, 1/2 cup of broth, and simmer covered for 20 minutes.
- Onion: 15 g
- Parsley: 5 g
- Celery root: 10 g
- Parsley root: 20 g
- Butter: 5 g
- Tomato paste: 10 g
- Beet: 100 g
- Water: 400 ml
4
Then add the chopped cabbage and stewed beetroot to the strained broth and cook until fully done. Serve with a piece of meat, sour cream, and chopped greens.
- White cabbage: 150 g
- Beet: 100 g
- Sour cream: 30 g
- Parsley: 5 g